These are GREAT. First time I made them they were bland, so here's how to make them superlative: Use the regular recipe, not the 'cake-like' recipe. To the mix add two packets of Splenda. Substitute plain Yogurt for the sour cream and use a heaping 1/4 cup. If you can, substitute 1/4 of the water using DaVinci's Chocolate syrup, NOT the Chocolate sauce Da Vinci also sells. Add a cup or so chopped pecans or walnuts, a heaping tsp of salt. I use Egg Beaters in place of all eggs called for. As I recall the recipe calls for 1 egg and 1 egg white. I just use Egg Beaters for all eggs called for. Mix well. Let the cooled pan sit in the fridge for a day. The texture and taste is very much like an Italian Chocolate cake, dense yet smooth. Perfect with coffee. I use Sweet N Low Choc. icing but again, add two packets of Splenda to the icing mix as it too is bland without correcting the flavor. I sub. some of the liquid with chocolate syrup, but it's ok without it.

These are so good my 21-year-old (picky eater) son didn't notice he took one of my low carb brownies and not the regular ones I made for the rest of the family. The effect on my BGL is so minimal, I can have several servings at once!

We really enjoy these brownies. I have a suggestion, too, to add to them and this also makes them moister: we add a quarter tsp. of almond extract to the chocolate batter. Then we make a cream cheese batter out of two 3 oz. packages of cream cheese, 4 T of butter, 1/2 cup of Splenda, two eggs, 2 T of low-carb bake mix, and 1/2 tsp of sugar-free vanilla extract. (cream the cream cheese, Splenda, and butter together first, then add the egg and vanilla. Keep the two batters separate; then layer half the chocolate, spoon the cream cheese batter over the chocolate, and dollop the other half of the chocolate batter on top and swirl. Bake according to the "regular" brownie instructions. Enjoy! :)

I love brownies. These are wonderful. You can even make brownie sundaes with low carb ice cream and melted low carb chocolate bars. I have lost 92 lbs on the low carb diet and I order from this website all the time. Thanks netrition.com

First, before discussing any sort of brownies, I think it is necessary to establish what one is talking about when one uses the term, brownie. There seem to be two distinct schools of thought on this. One faction holds that a brownie is essentially a rich-chocolate treat with an almost cakelike consistency but dense to the point of being almost like fudge. The other faction differs primarily in that while the interior of the brownie might be as described above, the outside (top and bottom) have a consistency closer to that of a dense, chewy cookie -- crisp in the initial bite but then chewy with the fudginess only in the center. My own preference is toward the latter definition, but in general, if it is chocolate, I am not inclined to complain.

So, which of the definitions fits this product? In my judgment, neither, really. I made the mix according to the standard directions (not the directions for a more cakelike brownie) and frankly, what I got was pretty much a dense chocolate cake. There was no fudgy-quality to it. It is possible that I cooked it too long -- I have a convection oven and some things I need to cook for less time than the recipe calls for, but if I did overcook it, at least what I got was not dried out.

Now, setting aside whether what I got was a brownie or not, it was very good eating. The flavor was definitely the rich-chocolate flavor of a brownie, it was not dry and I would easily recommend this mix on that basis (I did add a little extra Splenda to the mix as the batter did not taste quite sweet enough to me, which is fairly common with Dixie Diner sweets). The caramel topping was also quite good though I would have appreciated a little more generous amount.

I would like to add that I suspect that it may not be possible to do a low-carb version of the crispy/chewy style of brownie as I suspect that texture is dependent on the chemical properties of sugar and how it interacts with the fat and flour under high-heat. It is possible that no artificial sweetener reacts the same way and there may not be any form of substitution which can create that effect.

As a Type II diabetic I aim to control my BS by diet and exercise. The Dixie Dinner Carb Counters Brownie Mix is one of the few true treats I can eat guilt free. I love them and they are easy to make. My kids think it is funny that I have a milk shake (protein drink) and brownies for breakfast every morning. But I have found nothing better to start my day. Thanks Dixie Diner for a job well done.

I found these to be a very good low-carb alternative to the real thing. I've found the key is NOT to overcook them. I even go about 3 min less than recommended and they come out perfect. Cook them too long and they are dry.

The brownies have a rich chocolate taste, without the after taste. The caramel you put on top of the brownies is just wonderful. My family makes up brownie delights, which a lot of the reviewers make also. I really enjoy these brownies. Thank you Netrition for helping all of us reach our goal.

My family enjoys these (often!) and especially warmed up with low carb ice cream. I find they have a refined dark chocolate taste to them. I'm thankful for them. They've kept my family happy and content which keeps them from attacking Ding Dongs and chips when away from home. Two thumbs up!

Both the regular chocolate brownie and the caramel overload are great tasting brownies. The low carb provides my granddaughter with a dessert without raising her glucose out of sight. It's also great, because for birthdays, we make regular brownies for the rest of the family and she can have her brownie, enabling her to have the same kind of a dessert as everyone else. It' so great you have these low-carb products on your web-site so she is not going without at family gatherings.

These brownies are reasonably good when made according to the package directions, but as several reviews have noted, they can be dramatically improved with some modifications. What I've found that works is: to the "regular" recipe (not cake-like) add an extra two tablespoons of butter, 2+ tablespoons of DaVinci or Torani sugar-free chocolate syrup, and a cup of Lily's sugar-free chocolate chips. Bake for 14-16 minutes (toothpick-test at 14 minutes and add time if needed.) Makes a rich, moist chocolate chip brownie. In the most recent batch I made, I substituted virgin coconut oil for the butter and it came out great!

Granted, these brownies are a little on the pricey side, especially when you factor in all the ingredients you have to supply in addition to the mix, but worth it to be able to have brownies on a low carb diet!

I bake these a lot, but they are very expensive, so Iíve developed a system to make a double batch with only one package. I double all the added ingredients (eggs, butter, cream, bakerís chocolate Ė Ghirardelli is the best!). I then add a combination of Xylitol and liquid Splenda to taste (usually a quarter or third cup of Xylitol and about the equivalent of 8 Ė 10 t. of sugar with the Splenda). I also add about a quarter cup of Whey Protein concentrate powder. My husband and son like these so much I have to hide them! I also substitute organic coconut oil for some of the butter, just to get the coconut oil in my diet. I try to use cream and butter from only grass fed cows, as well. The brownies rise around the edge of the pan and are very soft in the middle. I cook them for about 14 minutes, rather than 12, using a larger pan.

Ok, I bake these every week. I go for the least expensive bag - I've tried them all and to me the expense isn't worth the extra $. For the Caramel Overload for instance, you just get a squiggle of sauce, good but pricy and another brand makes S.F. caramel you can substitute (with plenty to use also with a few apple slices). The way I bake it: I use Smart Balance instead of butter (the end result is a better brownie without butter clogging up the batch. I use Organic Valley egg whites instead of eggs, again a much better composition results. And a good helping of pecans. The result is more like brownies, indeed, it is a brownie. I bake at 350 instead of 325.
Check around at the diabetic counter in your grocery stores for Sweet N' Low S.F. Chocolate whipped frosting - it is the perfect topping, and if it isn't sold perhaps the grocer will order you some.

We made these for ourselves on Mother's day when I knew I'd have to make ghirardelli's double chocolate brownies for the folks. We made the usual faces at the strange ingredients, but the batter we sampled was surprising and set aside our doubts. I list some notes below just to help you get the most out of this $10 mix, based on our not-quite-perfect experience. We'll buy it again for another special occasion but at this price point I'd just eat an alternative on this web site.
Notes:
1) You'll need to provide your own unsweetened baker's chocolate (2 oz) along with the wet ingredients, so if you're making a gift basket you may want to toss some of that in along with this mix.
2) We had already used our only 9 x 13 inch bakeware for the ghirardelli brownies, so we made ours in an oval casserole dish. Either because it was ceramic or because the brownie batter ended up deeper, they never completely cooked all the way through. I double the baking time and then still ended up microwaving the individual portions for 20s on high before serving. The next time we make this mix we will definitely be sure to use the typical nonstick 9 x 13 pan.
3) I personally was not a fan of the flavor of the caramel. It's prepared separately, so you may want to taste it on the tip of a finger before you drown your serving in any.

Amazing product! After eating low carb for a long time and looking for something chocolate that won't break the diet this is a really rich and good tasting brownie. Yes it is not the real thing but it is really close especially when they come right out of the oven! I topped it off with some carb free chocolate syrup and little heavy whipping cream and I felt I was eating a sundae! It was delicious. Highly recommend this product for those chocolate cravings

I love these brownies! Just the convenience of not having to make it from scratch is good enough but when you do them right they hit the spot. I have not been able to hit that spot for a long time now without sugar and flour. I am extremely Carbohydrate sensitive since my hormones have started to drop off and these again fit the bill. The Carmel overload and the Turtle are the best.

I was thinking this was costly for low carb brownies but it comes with brownie mix, the pecans, and the caramel in 3 different packets. It taste very good too. Totally worth the cost and very moist...just make sure you don't over cook. I plan to use this for my birthday cake this year it was that good:)

These are so moist and delicious. You have to follow the cooking directions. If you overcook them even a little, they are dry. Take them out of the oven, even though they don't look done. I like to add walnuts. Taste like the real thing. Very low carb.

I've been using this product for the past 3-4 years. I use it to make muffins and they come out fluffy and delicious. It allows me to enjoy a breakfast bread without consuming unwanted carbs. It's totally eliminated my desire for pastries.

After writing some bad reviews, (like their ready made fudge) and bread sticks and pita chips, I thought I better come in here and say this mix is so good that my 5th grader eats it.
I used the extra egg and it was like a piece of fluffy cake and would have been too light if it did not have that yummy caramel topping. I am going to make it the "brownie" way next.
This is really good.

Although expensive, especially when you add the additional ingredients required, my husband and I really love this brownie mix. We keep them refrigerated and boy are they good like this....almost like fudge.

I made the Caramel Overload brownies; they were wonderful, and I just purchased more. Make sure you do NOT over bake as they can get dry. I remedied this situation by making my take of 'tres leche' by placing the warm brownies on a bed of sweet cream (whipping cream, sweetener, vanilla). The brownies soaked up the cream and my husband and I felt like we were cheating on the diet. They were SOOOO Good!

The brownies were moist, easy to make and very tasty. A slight "diet" aftertaste lingered, but very tolerable. I made sandwiches with them by taking 2 brownies and placed some frozen low fat whipped topping between them. Reminded me of an ice cream sandwich!

I love these brownies! I'm glad I ordered two of them at once because as soon as one pan was gone, I had to make another. Mine came out more like cake- not really fudgy like you would expect a brownie. I thought maybe I overcooked so I cut two minutes off the bake time for the second pan. Still came out like cake - but still so yummy! Good for that chocolate fix and only 1 carb per serving- ROCK ON!